Prediction of cooking times and weight losses during meat roasting von Goñi, Sandro M., Salvadori, Viviana O.

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Model-based multi-objective optimization of beef roasting von Goñi, Sandro M., Salvadori, Viviana O.

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Geometry modelling of food materials from magnetic resonance imaging von Goñi, Sandro M., Purlis, Emmanuel, Salvadori, Viviana O.

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Effect of Load Spatial Configuration on the Heating of Chicken Meat Assisted by Radio Frequency at 40.68 MHz von Goñi, Sandro M, d'Amore, Matteo, Della Valle, Marta, Olivera, Daniela F, Salvadori, Viviana O, Marra, Francesco

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Geometric modelling of heterogeneous and complex foods von Goñi, Sandro M., Purlis, Emmanuel

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Color measurement: comparison of colorimeter vs. computer vision system von Goñi, Sandro M., Salvadori, Viviana O.

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Energy requirements during sponge cake baking: Experimental and simulated approach von Ureta, M. Micaela, Goñi, Sandro M., Salvadori, Viviana O., Olivera, Daniela F.

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Modeling of fluid dynamics and water vapor transport in microwave ovens von Arballo, Javier R., Goñi, Sandro M., Mascheroni, Rodolfo H.

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A simple method to predict transient diffusion processes in ellipsoids von Purlis, Emmanuel, Goñi, Sandro M.

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Three-dimensional reconstruction of irregular foodstuffs von Goñi, Sandro M., Purlis, Emmanuel, Salvadori, Viviana O.

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Kinetic modelling of colour changes during beef roasting von Goñi, Sandro M., Salvadori, Viviana O.

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KINETIC MODELING OF MEAT COLOR EVOLUTION DURING HEATING von Ureta, María Micaela, Olivera, Daniela F., Segura, Luis Ignacio, Salvadori, Viviana Olga, Goñi, Sandro M.

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Multi-objective optimization of beef roasting von Goñi, Sandro M., Salvadori, Viviana O.

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Evaluation of power cycling and charge capacity in Cu/Zn batteries with unwired bipolar electrodes immersed von Mosqueda, Marc, Bengoa, Leandro Nicolás, Goñi, Sandro M., Casañ Pastor, Nieves

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ENERGY CONSUMPTION ESTIMATION DURING OVEN COOKING OF FOOD

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